Feeding a crowd?  Please enjoy the following soup recipe from the book - The Waldorf School Book of Soups.

Big Soup

1 stick butter

3 onions, chopped

3 sticks celery, sliced

6 large carrots, sliced on the diagonal

4 cloves garlic

6-8 cups split peas, brown lentils or red lentils, rinsed and drained

16 cups water, brought to a rolling boil

sea salt

tamari

tomato paste

1/2 tsp thyme

1/2 tsp oregano

1 bay leaf

grated cheese for garnish

Heat a large pot of water.  Saute vegetables until tender.  Add the small beans to boiling water.  Add vegetables and seasoning, except for salt.

Reduce temperature, and simmer until beans are tender, stirring often.

Add sea salt.  Check for seasonings.  Add more butter, or olive oil, if more richness is called for.

Serves 10-12